Peach Bourbon Holiday Party Meatballs

Name: Peach Bourbon Holiday Party Meatballs
Total Time: 1 hour 5 minutes (Prep: 20 mins, Cook: 45 mins)
Servings: 8-10 (makes approximately 40-45 meatballs)
Difficulty: Easy
Dietary Tags: Appetizer, Holiday Entertaining, Crowd-Pleaser

Introduction

Welcome the holiday season with the irresistible aroma of Peach Bourbon Holiday Party Meatballs. This recipe transforms the humble meatball into a sophisticated, sticky-sweet, and tangy centerpiece for your festive gathering. Imagine tender, herb-flecked beef and pork meatballs, first baked to juicy perfection, then gently simmered in a luscious glaze of sweet peach preserves, bold bourbon, spicy ginger, and tangy apple cider vinegar. The result is a harmonious balance of flavors that dance between sweet, savory, and smoky—a guaranteed crowd-pleaser that will have guests circling the slow cooker all night long. Effortless to make ahead and serve, these meatballs promise to be the star of your holiday appetizer spread, offering a warm, welcoming taste of Southern-inspired hospitality.

Equipment Needed

Large mixing bowls (2)
Rimmed baking sheet
Parchment paper or aluminum foil
Small saucepan
Whisk
Measuring cups and spoons
Toothpicks (for serving)
Slow cooker or chafing dish (for serving)

Ingredients

For the Meatballs:

1 lb (450g) ground beef (80/20 recommended for flavor)
1 lb (450g) ground pork
2 large eggs, lightly beaten
¾ cup Panko breadcrumbs
½ cup whole milk
¼ cup finely minced yellow onion
3 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon ground allspice (optional, for a warm holiday note)

For the Peach Bourbon Glaze:

1 ½ cups peach preserves or jam (high quality)
½ cup good-quality bourbon
⅓ cup apple cider vinegar
⅓ cup packed dark brown sugar
¼ cup low-sodium soy sauce or tamari
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh ginger, finely grated
3 cloves garlic, minced
½ teaspoon red pepper flakes (adjust to taste)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry, if needed)

For Garnish & Serving:

2 green onions, thinly sliced on a bias
1 tablespoon toasted sesame seeds
Fresh parsley or cilantro leaves
Serve with: toothpicks, alongside extra napkins!

Instructions

Step 1: Prep and Preheat

Time: 10 minutes | Intensity: Low

Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup.
In a small bowl, combine the Panko breadcrumbs and milk. Let this sit for 5 minutes to form a panade—this is the secret to incredibly tender, moist meatballs.

Step 2: Mix and Form the Meatballs

Time: 15 minutes | Intensity: Medium

In a large mixing bowl, combine the ground beef and pork. Use your fingers to break it apart gently.
To the meat, add the soaked breadcrumb mixture, beaten eggs, minced onion, minced garlic, parsley, salt, black pepper, smoked paprika, and optional allspice.
The Key Technique: Using your hands, mix the ingredients gently but thoroughly until just combined. Do not overmix, as this will result in tough, dense meatballs.
Using a tablespoon or small cookie scoop, portion the mixture. Roll gently between damp palms to form uniform, 1-inch meatballs (about the size of a walnut). Place them on the prepared baking sheet, spaced about ½ inch apart.

Step 3: Bake the Meatballs

Time: 20 minutes | Intensity: Low (Oven does the work)

Place the baking sheet in the preheated oven. Bake for 18-22 minutes, or until the meatballs are cooked through, firm to the touch, and browned on the outside. The internal temperature should reach 165°F (74°C).
While the meatballs bake, prepare the glaze.

Step 4: Create the Peach Bourbon Glaze